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Chocolate Lava Cake Recipe

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3.9 from 37 reviews

  • Author: Sara
  • Total Time: 27 minutes
  • Yield: 4 servings

Description

This decadent Chocolate Lava Cake recipe delivers a rich, gooey center encased in a tender chocolate cake exterior. Perfect for a special dessert, these individual molten cakes are quick to prepare and baked to perfection, offering a delightful contrast of textures and intense chocolate flavor.

Ingredients

For the Cake

  • 1/2 cup (115g) unsalted butter
  • 6 oz (170g) semi-sweet chocolate
  • 1 cup (120g) powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • Pinch of salt

For Ramekin Preparation

  • Cocoa powder (for greasing ramekins)

Instructions

  1. Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C). Grease 4 ramekins thoroughly with butter and dust them with cocoa powder, tapping out any excess to prevent sticking.
  2. Melt Butter and Chocolate: Melt the butter and semi-sweet chocolate together either in a heatproof bowl set over simmering water or in the microwave in 20-second bursts, stirring between each until the mixture is smooth and fully combined.
  3. Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and powdered sugar until the mixture is combined and slightly thickened. Then, stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: Fold the all-purpose flour and pinch of salt gently into the egg mixture to maintain airiness while fully incorporating the dry ingredients.
  5. Add Chocolate Mixture: Slowly mix in the melted chocolate and butter blend with the egg and flour mixture until you achieve a smooth, uniform batter.
  6. Fill Ramekins: Pour the batter into the prepared ramekins, filling each about 3/4 full to allow room for rising without spilling.
  7. Bake: Place the ramekins in the preheated oven and bake for 10-12 minutes. The edges should be firm to the touch while the center remains soft and slightly molten; the top will develop a slightly cracked appearance.
  8. Rest and Unmold: Let the cakes cool in the ramekins for 5 minutes. Then gently run a knife around the edges to loosen and invert each onto a serving plate.
  9. Serve: Serve the chocolate lava cakes immediately, ideally paired with vanilla ice cream or fresh berries for a perfect balance of warm and cold, rich and fresh.

Notes

  • Use high-quality semi-sweet chocolate for the best flavor.
  • Do not overbake to ensure the center remains molten and gooey.
  • You can prepare the batter in advance and refrigerate the ramekins, adding a couple of extra minutes to baking time if baking from cold.
  • Handle ramekins carefully when inverting to avoid breaking the delicate cake.
  • For a dairy-free version, substitute butter with a vegan alternative and choose dairy-free chocolate.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-lava-cake-recipe/